In summer I often cook tomatoes in Korean. A spicy snack perfectly complements mashed potatoes, porridges, pasta, fish and meat dishes. Cooking it is very simple. For the best result, I recommend choosing the juiciest and most delicious vegetables.
Ingredients
- Tomatoes - 500 g
- Hot red pepper - half-string
- Carrots (average) – 1 piece
- Garlic - 3 cloves
- Greenery (any) – a couple of twigs
- Apple cider vinegar - 2 art.l.
- Vegetable oil (odorless) – 2 tbsp.l.
- Ground coriander - 0,5 tsp.
- Ground ginger - 0,5 tsp.
- Sugar - 0,5 tsp.
- Salt - to taste
Step-by-step cooking recipe
Chop tomatoes, hot peppers and herbs.
Grate the carrots on a special grater.
Sprinkle the carrots with spices, sugar and pour hot oil over them. Stir, cover and set aside for 5 minutes.
Mix tomatoes, hot peppers, herbs and carrot stock.
Add vinegar, salt, garlic passed through the press and mix gently. Put the Korean tomatoes in the refrigerator for 2 hours.
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